I admire the sneaky ones who hide under the leaves, trying to develop to maturity. But Anthony Boutard of Ayers Creek Farm posted a link to a German recipe on his newsletter that seals their fate, too. Old, overripe, yellow cucumber pickles!
And their name: senfgurken. Irresistible.
Sorry, guys.
Anthony says he substitutes tarragon vinegar for the white wine vinegar. I haven’t tried the recipe, but it looks great, not to mention dissertation-writing-neglectful-gardener friendly. Maybe I’ll let a few more go.
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28 August 2009 at 10:54 pm
My mom used to make mustard pickles when I was a kid!